High Protein Breakfast Bake with Applesauce
This high protein breakfast bake combines everything I want in a breakfast: it’s packed with protein, so I can stay satisfied until lunch; it’s baked in the oven, so it’s pretty hands-off (I can get the kids up and ready for homeschool without having to tend to breakfast); and it’s as nourishing as it is delicious, making it easier to feed my kids healthy food they actually love to eat.
And if you like to meal prep breakfast, this bake is perfect for it. It takes just 10 minutes of active prep, reheats well, and can be portioned out and frozen for an easy breakfast later.
Why You’ll Love This Recipe
- Nourishing and lightly sweetened with honey, without being overly sweet
- Quick to prep and hands-off to bake, making busy mornings easier
- Full of warm, comforting flavors from apples and cinnamon
- Perfect for meal prep, so you can have an easy breakfast ready for busy homeschool mornings
Ingredients
- Cottage cheese: Full-fat cottage cheese works best here. I used my homemade raw milk cottage cheese.
- Eggs: Together with the cottage cheese, eggs provide most of the protein in this bake.
- Honey: Used to lightly sweeten the bake. You can also use maple syrup.
- Rolled oats and whole wheat flour: These give the bake structure and help it hold together so you can slice it easily.
- Applesauce: Keeps the bake moist. Choose unsweetened applesauce. If you only have sweetened applesauce, reduce the amount of honey or maple syrup.
- Apples: For the best apple flavor, use tart apples such as Granny Smith, or sweet-tart varieties like Honeycrisp or Braeburn.
Equipment
You’ll need a 9×13-inch baking dish or a similar 3-quart baking dish for this recipe. I’m actually using a pie dish here, and it works beautifully.
How to Make This High Protein Breakfast Bake
Step 1: Preheat the oven to 350°F/180°C. Grease a 9×13-inch baking dish or similar 3-quart baking dish with butter or coconut oil.
In a large bowl, whisk together the cottage cheese, eggs, milk, honey, vanilla, cinnamon, and salt until well combined.
Step 2: Stir in the rolled oats, whole wheat flour, applesauce, and diced apples until evenly combined.
Step 3: Pour the mixture into the greased baking dish and spread it into an even layer. Sprinkle the chopped walnuts or pecans evenly over the top.
Step 4: Bake for about 40 minutes, until the top is golden, the center is set, and a knife inserted near the center comes out mostly clean.
Let the bake cool for 10–15 minutes before slicing and serving. It will continue to set as it cools, making it much easier to slice cleanly.
How Much Protein Is in This Breakfast Bake?
When divided into 5 generous servings, this breakfast bake will contain about 27 grams protein per serving. This is just an estimate – the exact protein content will depend on the cottage cheese and milk you use as cottage cheese can vary considerably in protein.
Serving Ideas
Here are a few of my favorite family–friendly ways to enjoy this high protein breakfast bake:
- With a dollop of Greek yogurt or cultured cream for a creamy, tangy addition. Our favorite option is crème fraîche and I like to whip it lightly before serving so it’s like a probiotic whipped cream!
- With a glass of milk. My kids actually like to eat this bake in bowls with some raw milk poured over it, just like baked oatmeal.
- Drizzled with maple syrup or honey, as shown in the photo below, if you prefer a little extra sweetness.
- With more apples. Add thinly sliced fresh apples, warm cinnamon-sautéed apples, or a dollop of applesauce for even more apple flavor.
- As a grab-and-go breakfast. Cut the bake into individual portions and refrigerate them. It can be eaten cold or reheated, or packed into lunchboxes for breakfast on the go.
How to Store
- Let the bake cool for about 30–60 minutes, then cover the baking dish tightly with a lid or plastic wrap, or transfer individual portions to airtight containers. Refrigerate for up to 4 days.
- You can enjoy it cold, or reheat individual portions in the oven until warmed through.
- To freeze: If you happen to have any leftovers (which is unlikely—it’s just too delicious to last in my house!), cut the bake into individual portions and wrap each one well. Place the portions in an airtight container or zip-top freezer bag and freeze for up to 2–3 months.
- To serve after freezing: Thaw overnight in the refrigerator, then reheat gently. The texture may be slightly softer after freezing (because of the cottage cheese and apples), but it should still be delicious.
High Protein Breakfast Bake FAQ
High Protein Breakfasts Are The BEST
I love making high protein breakfasts for my family, not only because they’re nourishing, but because they’re so filling and can keep my four active kids satisfied through our homeschool mornings until lunchtime. Since I started adding more protein to our breakfast recipes, I’ve heard a lot less whining about being hungry at 11 a.m.!
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More High Protein Breakfast Recipes
Pumpkin Cottage Cheese Breakfast Bake
Smoothie Bowl with Cottage Cheese and Kefir
Kefir Cheese Breakfast Parfait
Breakfast Casserole with Sausage
Applesauce High Protein Breakfast Bake
Equipment
- 9 x 13 inch baking dish or similar
Ingredients
- 3 cups full-fat cottage cheese
- 6 large eggs
- 1 cup whole milk
- 4 Tbsp honey or pure maple syrup
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- Large pinch of salt
- 1 cup rolled oats
- 4 Tbsp almond flour or whole wheat flour
- 1 cup unsweetened applesauce
- 1½ cups diced apples about 2 medium apples
- ½ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F/180°C. Grease a 9×13-inch baking dish or similar 3-quart baking dish with butter or coconut oil.
- Mix the wet ingredients. In a large bowl, whisk together the cottage cheese, eggs, milk, honey, vanilla, cinnamon, and salt until well combined.
- Stir in the rolled oats, whole wheat flour, applesauce, and diced apples until evenly combined.
- Fill the baking dish. Pour the mixture into the greased baking dish and spread it into an even layer. Sprinkle the chopped walnuts or pecans evenly over the top.
- Bake for about 40 minutes, until the top is golden, the center is set, and a knife inserted near the center comes out mostly clean.
- Cool and serve. Let the bake cool for 10–15 minutes before slicing and serving. It will continue to set as it cools, making it easier to slice cleanly.
